打好做蛋糕的基礎。。。#蛋白溫度影響了打發穩定度#乳化完整讓巧克力麵糊不消泡 Tags: 0 comments 12 likes 0 shares Share this: 陳若溱の烘焙實驗筆記 About author not provided 4591 followers 4139 likes View all posts